The Romans would sautée various veggies in olive oil to flavour the oil, and, over time, this technique of flavouring the oil or 'sofrito' became an important culinary practice. Sofrito- and feta-stuffed minions of ravioli and black olives are sautéed and simmered in a tangy, chunky tomato sauce. Topped off with parmesan and served with two slices of our delicious multi-grain garlic bread, here's a satiating meal that will have YOU doing the tango! Serves 1.